CN101715997A - Coconut tapioca and production method thereof - Google Patents
Coconut tapioca and production method thereof Download PDFInfo
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- CN101715997A CN101715997A CN 200910310029 CN200910310029A CN101715997A CN 101715997 A CN101715997 A CN 101715997A CN 200910310029 CN200910310029 CN 200910310029 CN 200910310029 A CN200910310029 A CN 200910310029A CN 101715997 A CN101715997 A CN 101715997A
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Abstract
The invention provides coconut tapioca and a production method thereof. The method comprises the following steps of preparing coconut juice by the processes of deastringenting, rough grinding, fine grinding, filtering, and the like of coconut meat, preprocessing sago by the production processes of hardening, pregelatinization, and the like, adding other auxiliary materials and evenly mixing with the coconut juice and obtaining the coconut tapioca which is preservative free and rich in nutrition and convenient to eat by the production processes of homogenizing, filling, sealing, sterilizing and cooling. The coconut tapioca accords with the current consumption trend, satisfies the needs of people for high-level drink and has the advantage of smooth, tender, flavor and sweet mouth taste; and the coconut tapioca is of nature, nutritional and flavored type.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of coconut tapioca and production method thereof.
Technical background
The sago main component is a starch, and warming middle-JIAO and strengthening the spleen is arranged, and controls weakness of the spleen and the stomach and dyspeptic effect, makes skin recover natural moist function in addition.The coconut milk delicate mouthfeel is sliding tender, has natural, characteristics such as flavor is sweet, warm in nature, promote the production of body fluid, Li Shui.Because the taste of sago is tasteless, and after merging coconut milk, fragrant and sweet good to eat, make Coconut Tapioca enjoy especially liking of female friend of consumer.Because being seen Coconut Tapioca all is a consumption pattern of taking now to join existing drink in the market, is unfavorable for long preservation, edible extremely inconvenience.
Summary of the invention
The object of the present invention is to provide a kind of Coconut Tapioca, this product has merged the characteristics and the mouthfeel of sago and coconut milk, simultaneously can be under the normal temperature state long preservation, the shelf-life reached more than 12 months, made Coconut Tapioca quite be subjected to liking of client.
For realizing above-mentioned technology, the present invention adopts following scheme: a kind of Coconut Tapioca comprises sago, coconut albumen juice and water; It is characterized in that: described coconut albumen juice is that coconut meat is 1-3um through being ground to granularity, and sago is the pretreated wet sago of process; It the ratio of each component is: coconut albumen juice accounts for the 3-8wt% of Coconut Tapioca gross weight, sago accounts for the 5-25wt% of Coconut Tapioca gross weight, sugar accounts for the 3-8wt% of Coconut Tapioca gross weight, compound emulsifying agent accounts for the 0.15-0.35wt% of Coconut Tapioca gross weight, thickener accounts for the 0.05-0.2wt% of Coconut Tapioca gross weight, antioxidant accounts for the 0.01-0.05wt% of Coconut Tapioca gross weight, and calcium lactate accounts for the 0.03-0.08wt% of Coconut Tapioca gross weight, and surplus is a water.
Described compound emulsifying agent is the composition of monoglyceride, sucrose ester and casein sodium, wherein monoglyceride: sucrose ester: the weight ratio of casein sodium is 1-2: 1.5-2.5: 0.5-1.0.
Described thickener is CMC
6, xanthans and agar-agar composition; CMC
6: xanthans: the weight ratio of agar-agar is 1-2: 1-2: 1-2.
In addition, another purpose of the present invention provides the production method of above-mentioned Coconut Tapioca, after described Coconut Tapioca carries out industrialization production through this method, have instant, nutritious, delicate mouthfeel, the superior characteristics of local flavor, solved the technical barrier of Coconut Tapioca long preservation, shelf-life can reach 12 months, satisfies the demand of consumer to high-grade drink.
For achieving the above object, the present invention is by the following technical solutions: a kind of production method of above-mentioned Coconut Tapioca is characterized in that: said method comprising the steps of:
(1) coconut albumen juice: coconut meat is cut into bulk, places the cycloheptaamylose solution of the 0.3-0.8% 2-3h that takes away the puckery taste, soaking temperature is 20-30 ℃, pulls out then and carries out the defibrination first time, 60-100 ℃ of control water temperature; The coconut palm slurry centrifugal filtration after finish grinding again that mill is good makes particle size at 1-3um;
(2) preliminary treatment of sago: the CaCl that at normal temperatures sago is placed 0.5-2%
2Soak 20-40min in the aqueous solution, pull out then, place 90-100 ℃ of hot water blanching 1-2min again, pull cooling out, standby;
(3) according to the proportioning of each component in the described Coconut Tapioca, sugar and the water-soluble back of separating of its 2 times of weight are filtered, then liquid glucose is mixed with coconut albumen juice, emulsifying agent, thickener, antioxidant, calcium lactate and excess water, stir and be warming up to 60-80 ℃, standby;
(4) the coconut milk mixed liquor that step (3) is prepared carries out homogeneous by homogenizer, and homogenization pressure is 30-40MPa.
In one embodiment of the invention, also further comprise: the good sago of described step (2) preliminary treatment is added in the packing container by the 10-40g/ jar, with step (4) outgas through the coconut milk mixed liquor of homogeneous, can, seal, coding, sterilization, cooling, vanning operation, be prepared into described Coconut Tapioca.
The mass ratio of the coconut meat and the cycloheptaamylose aqueous solution is 1: 3 in the described step (1).The coconut palm slurry adopts the method for secondary defibrination in the described step (1), and defibrination adopts high concentration plate mill for the first time, and separating net-screen is 120 orders, is for the second time to adopt colloid mill by correct grinding.
Sago and 1-2%CaCl in the described step (2)
2The mass ratio of the aqueous solution is 1: 3.
The present invention excessive gelatinization can not occur after sago is effectively handled in process of production, and the sago of producing is mellow and full, glittering and translucent, and in the middle of partly swimming in, good looking appearance.The present invention merges sago and coconut milk well, have nutritious, local flavor is superior, the outstanding feature of instant, has solved the demand of modern people to high-grade drink.
The specific embodiment
For technical scheme of the invention process is understood easily,, further set forth the present invention below in conjunction with embodiment.
Embodiment 1:
Coconut Tapioca mainly is to be made of sago, coconut milk, white sugar and water, its coconut albumen juice accounts for the 3wt% of gross weight, sago accounts for the 5wt% of gross weight, sugar accounts for the 6wt% of gross weight, compound emulsifying agent accounts for the 0.2wt% of gross weight, and thickener accounts for the 0.12wt% of gross weight, and antioxidant accounts for the 0.03wt% of gross weight, calcium lactate accounts for the 0.05wt% of gross weight, and surplus is a water.Wherein said compound emulsifying agent is the composition of monoglyceride, sucrose ester and casein sodium, monoglyceride: sucrose ester: the weight ratio of casein sodium is 2: 1.5: 0.5, and thickener is CMC
6, xanthans and agar-agar composition; CMC
6: xanthans: the weight ratio of agar-agar is 1: 1: 1.
The production method of above-mentioned Coconut Tapioca may further comprise the steps:
1, coconut albumen juice: be cut into coconut meat approximately that size be the bulk of 2*2*2cm, place 0.5% the cycloheptaamylose solution 2.5h that takes away the puckery taste, soaking temperature is 20 ℃, pulls out then and carries out the defibrination first time, controls 70 ℃ of water temperatures; The coconut palm slurry centrifugal filtration after finish grinding again that mill is good makes particle size at 1-3um;
2, the preliminary treatment of sago: selected Thailand sago places 1% CaCl at normal temperatures
2Soak 30min in the aqueous solution, pull out then, place 90-100 ℃ of hot water blanching 1-2min again, pull cooling out, standby.
3, according to the proportioning of each component in the described Coconut Tapioca, sugar and the water-soluble back of separating of its 2 times of weight are filtered, then liquid glucose is mixed with coconut albumen juice, emulsifying agent, thickener, antioxidant, calcium lactate and excess water, stir and be warming up to 75-80 ℃, standby.
4, the coconut milk mixed liquor that step 3 is prepared carries out homogeneous by homogenizer, and homogenization pressure is 30MPa.
5, step 2 preliminary treatment is good sago is added in the slack tank by the 25g/ jar, with step 4 outgas through the coconut milk mixed liquor of homogeneous, can, seal, operation such as coding, sterilization, cooling, vanning, be prepared into described Coconut Tapioca.
Embodiment 2:
Coconut Tapioca mainly is to be made of sago, coconut milk, white sugar and water, its coconut albumen juice accounts for the 5wt% of gross weight, sago accounts for the 15wt% of gross weight, sugar accounts for the 5wt% of gross weight, compound emulsifying agent accounts for the 2.8wt% of gross weight, and thickener accounts for the 0.08wt% of gross weight, and antioxidant accounts for the 0.04wt% of gross weight, calcium lactate accounts for the 0.08wt% of gross weight, and surplus is a water.Wherein said compound emulsifying agent is the composition of monoglyceride, sucrose ester and casein sodium, monoglyceride: sucrose ester: the weight ratio of casein sodium is 1.5: 1.5: 1.0, and thickener is CMC
6, xanthans and agar-agar composition; CMC
6: xanthans: the weight ratio of agar-agar is 1.5: 1: 0.5.
The production method of above-mentioned Coconut Tapioca may further comprise the steps:
1, coconut albumen juice: be cut into coconut meat approximately that size be the bulk of 2*2*2cm, place 0.4% the cycloheptaamylose solution 2h that takes away the puckery taste, soaking temperature is 25 ℃, pulls out then and carries out the defibrination first time, controls 80 ℃ of water temperatures; The coconut palm slurry centrifugal filtration after finish grinding again that mill is good makes particle size at 1-3um;
2, the preliminary treatment of sago: selected Thailand sago places 0.5% CaCl at normal temperatures
2Soak 40min in the aqueous solution, pull out then, place 90-100 ℃ of hot water blanching 1-2min again, pull cooling out, standby;
3, according to the proportioning of each component in the described Coconut Tapioca, sugar and the water-soluble back of separating of its 2 times of weight are filtered, then liquid glucose is mixed with coconut albumen juice, emulsifying agent, thickener, antioxidant, calcium lactate and excess water, stir and be warming up to 60-70 ℃, standby;
4, the coconut milk mixed liquor that step 3 is prepared carries out homogeneous by homogenizer, and homogenization pressure is 40MPa;
5, step 2 preliminary treatment is good sago is added in the slack tank by the 30g/ jar, with step 4 outgas through the coconut milk mixed liquor of homogeneous, can, seal, operation such as coding, sterilization, cooling, vanning, be prepared into described Coconut Tapioca.
Embodiment 3:
Coconut Tapioca mainly is to be made of sago, coconut milk, white sugar and water, its coconut albumen juice accounts for the 8wt% of gross weight, sago accounts for the 25wt% of gross weight, sugar accounts for the 8wt% of gross weight, compound emulsifying agent accounts for the 0.3wt% of gross weight, and thickener accounts for the 0.1wt% of gross weight, and antioxidant accounts for the 0.05wt% of gross weight, calcium lactate accounts for the 0.06wt% of gross weight, and surplus is a water.Wherein said compound emulsifying agent is the composition of monoglyceride, sucrose ester and casein sodium, monoglyceride: sucrose ester: the weight ratio of casein sodium is 1: 1.5: 1.5, and thickener is CMC
6, xanthans and agar-agar composition; CMC
6: xanthans: the weight ratio of agar-agar is 1: 1.5: 0.5.
The production method of above-mentioned Coconut Tapioca may further comprise the steps:
1, coconut albumen juice: be cut into coconut meat approximately that size be the bulk of 2*2*2cm, place 0.6% the cycloheptaamylose solution 3h that takes away the puckery taste, soaking temperature is 30 ℃, pulls out then and carries out the defibrination first time, controls 90 ℃ of water temperatures; The coconut palm slurry centrifugal filtration after finish grinding again that mill is good makes particle size at 1-3um;
2, the preliminary treatment of sago: selected Thailand sago places 2% CaCl at normal temperatures
2Soak 20min in the aqueous solution, pull out then, place 90-100 ℃ of hot water blanching 1-2min again, pull cooling out, standby;
3, according to the proportioning of each component in the described Coconut Tapioca, sugar and the water-soluble back of separating of its 2 times of weight are filtered, then liquid glucose is mixed with coconut albumen juice, emulsifying agent, thickener, antioxidant, calcium lactate and excess water, stir and be warming up to 70-75 ℃, standby;
4, the coconut milk mixed liquor that step 3 is prepared carries out homogeneous by homogenizer, and homogenization pressure is 35MPa;
5, step 2 preliminary treatment is good sago is added in the slack tank by the 20g/ jar, with step 4 outgas through the coconut milk mixed liquor of homogeneous, can, seal, operation such as coding, sterilization, cooling, vanning, be prepared into described Coconut Tapioca.
Claims (9)
1. a Coconut Tapioca comprises sago, coconut albumen juice and water; It is characterized in that: described coconut albumen juice is that coconut meat is 1-3um through being ground to granularity, and sago is the pretreated wet sago of process; It the ratio of each component is: coconut albumen juice accounts for the 3-8wt% of Coconut Tapioca gross weight, sago accounts for the 5-25wt% of Coconut Tapioca gross weight, sugar accounts for the 3-8wt% of Coconut Tapioca gross weight, compound emulsifying agent accounts for the 0.15-0.35wt% of Coconut Tapioca gross weight, thickener accounts for the 0.05-0.2wt% of Coconut Tapioca gross weight, antioxidant accounts for the 0.01-0.05wt% of Coconut Tapioca gross weight, and calcium lactate accounts for the 0.03-0.08wt% of Coconut Tapioca gross weight, and surplus is a water.
2. Coconut Tapioca according to claim 1, it is characterized in that: described compound emulsifying agent is the composition of monoglyceride, sucrose ester and casein sodium, wherein monoglyceride: sucrose ester: the weight ratio of casein sodium is 1-2: 1.5-2.5: 0.5-1.0.
3. Coconut Tapioca according to claim 1 is characterized in that: described thickener is the composition of CMC6, xanthans and agar-agar; CMC6: xanthans: the weight ratio of agar-agar is 1-2: 1-2: 1-2.
4. the production method of an above-mentioned Coconut Tapioca is characterized in that: said method comprising the steps of:
(1) coconut albumen juice: coconut meat is cut into bulk, places the cycloheptaamylose solution of the 0.3-0.8% 2-3h that takes away the puckery taste, soaking temperature is 20-30 ℃, pulls out then and carries out the defibrination first time, 60-100 ℃ of control water temperature; The coconut palm slurry centrifugal filtration after finish grinding again that mill is good makes particle size at 1-3um;
(2) preliminary treatment of sago: at normal temperatures sago is placed the CaCl2 aqueous solution of 0.5-2% to soak 20-40min, pull out then, place 90-100 ℃ of hot water blanching 1-2min again, pull cooling out, standby;
(3) according to the proportioning of each component in the described Coconut Tapioca, sugar and the water-soluble back of separating of its 2 times of weight are filtered, then liquid glucose is mixed with coconut albumen juice, emulsifying agent, thickener, antioxidant, calcium lactate and excess water, stir and be warming up to 60-80 ℃, standby;
(4) the coconut milk mixed liquor that step (3) is prepared carries out homogeneous by homogenizer, and homogenization pressure is 30-40MPa.
5. the production method of Coconut Tapioca according to claim 4, it is characterized in that: further comprise: the good sago of described step (2) preliminary treatment is added in the packing container by the 10-40g/ jar, with step (4) outgas through the coconut milk mixed liquor of homogeneous, can, seal, coding, sterilization, cooling, vanning operation, be prepared into described Coconut Tapioca.
6. the production method of Coconut Tapioca according to claim 5, it is characterized in that: described packing container is a jar.
7. the production method of Coconut Tapioca according to claim 4 is characterized in that: the mass ratio of the coconut meat and the cycloheptaamylose aqueous solution is 1: 3 in the described step (1).
8. the production method of Coconut Tapioca according to claim 4 is characterized in that: the coconut palm slurry adopts the method for secondary defibrination in the described step (1), and defibrination adopts high concentration plate mill for the first time, and separating net-screen is 120 orders, is for the second time to adopt colloid mill by correct grinding.
9. the production method of Coconut Tapioca according to claim 4 is characterized in that: the mass ratio of the sago and the 1-2%CaCl2 aqueous solution is 1: 3 in the described step (2).
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| CN 200910310029 CN101715997B (en) | 2009-11-19 | 2009-11-19 | Coconut tapioca and production method thereof |
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| CN 200910310029 CN101715997B (en) | 2009-11-19 | 2009-11-19 | Coconut tapioca and production method thereof |
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| CN101715997B CN101715997B (en) | 2012-12-19 |
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Cited By (14)
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|---|---|---|---|---|
| CN102318675A (en) * | 2011-07-25 | 2012-01-18 | 浙江大学 | Tibetan kefir fermented milk containing sago and preparation method thereof |
| CN102972829A (en) * | 2012-12-05 | 2013-03-20 | 海南椰乡村实业有限公司 | Method for preparing sweet dew beverage |
| CN103416666A (en) * | 2013-07-12 | 2013-12-04 | 周毅梅 | Crystal sago and glutinous rice grain product and process thereof |
| CN103478713A (en) * | 2013-09-10 | 2014-01-01 | 铜陵市天屏山调味品厂 | Spleen invigorating and digestion promoting pineapple sago syrup |
| CN103719972A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Black fungus beautifying tapioca pudding |
| CN103859507A (en) * | 2012-12-14 | 2014-06-18 | 张玉庆 | Drink with whitening and freckle removing effects and processing process thereof |
| CN104256812A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Sago pudding with effects of maintaining beauty and keeping young |
| CN104287000A (en) * | 2013-07-15 | 2015-01-21 | 海南康美食品有限公司 | Flesh coconut juice preparation and production process thereof |
| CN106173640A (en) * | 2016-06-28 | 2016-12-07 | 广西下火堂甜品管理有限公司 | A kind of coconut juice collagen tapioca |
| CN107198065A (en) * | 2017-06-20 | 2017-09-26 | 安徽好多多饮品有限公司 | A kind of coconut juice processes raw material the preparation method of coconut albumen juice |
| CN107439784A (en) * | 2017-07-06 | 2017-12-08 | 珠海永青泉商业管理有限公司 | A kind of purple mango drags for sweets and preparation method thereof |
| CN107811193A (en) * | 2017-10-30 | 2018-03-20 | 福建安兴食品有限公司 | Okra that a kind of children are applicable and preparation method thereof |
| CN108783410A (en) * | 2018-07-07 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of preparation method of cake |
| CN112293629A (en) * | 2020-10-30 | 2021-02-02 | 海口植之素生物资源研究所有限公司 | Processing technology for preparing coconut milk by wet crushing of full coconut pulp |
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2009
- 2009-11-19 CN CN 200910310029 patent/CN101715997B/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318675B (en) * | 2011-07-25 | 2012-11-21 | 浙江大学 | Tibetan kefir fermented milk containing sago and preparation method thereof |
| CN102318675A (en) * | 2011-07-25 | 2012-01-18 | 浙江大学 | Tibetan kefir fermented milk containing sago and preparation method thereof |
| CN102972829A (en) * | 2012-12-05 | 2013-03-20 | 海南椰乡村实业有限公司 | Method for preparing sweet dew beverage |
| CN103859507A (en) * | 2012-12-14 | 2014-06-18 | 张玉庆 | Drink with whitening and freckle removing effects and processing process thereof |
| CN103416666A (en) * | 2013-07-12 | 2013-12-04 | 周毅梅 | Crystal sago and glutinous rice grain product and process thereof |
| CN103416666B (en) * | 2013-07-12 | 2015-08-19 | 周毅梅 | Crystal sago glutinous rice vinasse goods and technique thereof |
| CN104287000A (en) * | 2013-07-15 | 2015-01-21 | 海南康美食品有限公司 | Flesh coconut juice preparation and production process thereof |
| CN103478713A (en) * | 2013-09-10 | 2014-01-01 | 铜陵市天屏山调味品厂 | Spleen invigorating and digestion promoting pineapple sago syrup |
| CN103719972A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Black fungus beautifying tapioca pudding |
| CN104256812A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Sago pudding with effects of maintaining beauty and keeping young |
| CN106173640A (en) * | 2016-06-28 | 2016-12-07 | 广西下火堂甜品管理有限公司 | A kind of coconut juice collagen tapioca |
| CN107198065A (en) * | 2017-06-20 | 2017-09-26 | 安徽好多多饮品有限公司 | A kind of coconut juice processes raw material the preparation method of coconut albumen juice |
| CN107439784A (en) * | 2017-07-06 | 2017-12-08 | 珠海永青泉商业管理有限公司 | A kind of purple mango drags for sweets and preparation method thereof |
| CN107811193A (en) * | 2017-10-30 | 2018-03-20 | 福建安兴食品有限公司 | Okra that a kind of children are applicable and preparation method thereof |
| CN108783410A (en) * | 2018-07-07 | 2018-11-13 | 芜湖喜源味食品有限公司 | A kind of preparation method of cake |
| CN112293629A (en) * | 2020-10-30 | 2021-02-02 | 海口植之素生物资源研究所有限公司 | Processing technology for preparing coconut milk by wet crushing of full coconut pulp |
| CN112293629B (en) * | 2020-10-30 | 2023-06-02 | 海口植之素生物资源研究所有限公司 | Processing technology for preparing coconut pulp through wet crushing of whole coconut pulp |
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| CN101715997B (en) | 2012-12-19 |
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